Falafel

The roots of the Falafel are in Egypt. Originally Falafel was prepared from fava beans, but today,

Falafel is mostly prepared from chickpeas.

Falafel was served as a meat substitute in holidays which prohibited the eating of meat. Main reasons being that nutritionally chickpeas, like meat, are rich in protein and B12 vitamin, but with the advantage of falafel balls devoid of cholesterol

Recipe for falafel:

1/2 pound dried chickpeas

4 cloves of garlic

1 onion

1/2 bunch parsley

1/2 bunch cilantro

1 green chili pepper

Tablespoon cumin

Tablespoon salt

Leave the chickpeas overnight soaked in cold water.

Filter the water and grind chickpeas in a meat grinder machine or in a food processor together with the remaining ingredients. Mix/grind until the mixture get smooth and consistent texture and the color become greenish.

Taste the mass and correct the seasoning if necessary.

Create balls and fry in deep oil for few minutes until brown and crispy layer is created around the ball.

Chef recommendations: you can add beetroot in order to get nice red falafel, or create yellow falafel by adding cumin.

The falafel gets even better when served with tahini sauce. You can find Tahini in supermarkets around the city…